Halloween Pumpkin Pies with Feta

Dough preparation

• 1
  In a bowl, mix the flour, turmeric, and a pinch of salt.
• 2
  Add the cold butter cut into small cubes and crumble until the mixture resembles fine breadcrumbs. Add the 2 egg yolks and 2 teaspoons of cold water, then knead. If too dry, add more water by the teaspoon. Knead into a smooth dough.
• 3
  Place the dough between two sheets of baking paper and roll it out thinly. Then place it in the refrigerator to rest for at least an hour.

Filling preparation

• 1
  Place the pumpkin on a baking sheet lined with baking paper. Drizzle with olive oil, season with salt and pepper. Bake at 180 degrees Celsius (top and bottom heat) for about 20 minutes, until tender.
• 2
  Meanwhile, sauté the chopped onion in a little oil in a pan until translucent, then add the crushed garlic and fry until golden. Let it cool. Mix the roasted pumpkin, the onion base, nutmeg, thyme leaves, and chili flakes. Add the crumbled feta and gently fold together.

Assembly and baking

• 1
  Grease a muffin tin and line it with strips of baking paper to make it easier to remove the pies. From the chilled dough, cut out 6 circles of 10 cm and 6 circles of 7 cm. Carve Halloween faces into the smaller circles.
• 2
  Press the larger circles into the muffin tins. Fill them with the pumpkin mixture, then cover with the carved faces. Brush the tops with the beaten whole egg. Bake at 180 degrees Celsius for 40 minutes, until golden brown. Let cool before removing from the mold.